Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, zesty lemon loaf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Zesty Lemon Loaf is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Zesty Lemon Loaf is something that I have loved my whole life. They are fine and they look fantastic.
Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Lemon Loaf With Blueberry Sauce Cat's recipe for lemon loaf is a quick bread with layers of tangy, zesty lemon flavor and sweet, sweet blueberries drizzled all over the top. Watch as she brings it all together, using Bob's Red Mill premixed Paleo Baking Flour as her base ingredient, along with lemon juice, maple syrup and a honey-based glaze.
To get started with this recipe, we must first prepare a few components. You can have zesty lemon loaf using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Zesty Lemon Loaf:
- Make ready 2 sticks (225 g) butter, softened
- Make ready 2 cups sugar
- Prepare 4 eggs
- Get 3 cups flour
- Make ready Finely grated zest of 2 lemons (juice them if making topping)
- Prepare 1/2 tsp salt
- Get 1 1/2 tsp Bicarbonate of soda
- Get 1 cup buttermilk
- Take topping
- Make ready 2 Lemons, juiced
- Take 1/3 cup sugar
Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated. Add the lemon zest, lemon extract, and whisk to combine. Add the flour, baking powder, salt, and stir until just combined, don't overmix.
Instructions to make Zesty Lemon Loaf:
- The recipe I do has a lemon sugar topping. I didn't put this on here cos I didn't want the extra sugar, but feel free if you want to. I think it's yummy anyway.
- Preheat oven to 180°C. (350°F)
- Grease and line 2 loaf tins.
- Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each.
- Mix in finely grated zest of two lemons
- Sift dry ingredients, then add alternately with buttermilk, ensuring that a measure of dry ingredients are mixed in last to help prevent curdling.
- Pour into loaf pans and bake for 1 hour or until loaves tested with a skewer inserted comes out clean. Check after 50 minutes. (mine took 53 minutes).
- Put onto cake rack in tin and leave for 3 minutes then turn out into rack.
- Topping: (if using)
- Combine juice of the 2 lemons and sugar. Spoon over hot loaves, then leave to cool.
- Enjoy!
For the lively lemon flavor in this pound cake, I use lemon juice, lemon zest and lemon extract. I find this combo to create a fantastic, but not overpowering, lemon flavor in this cake. Using those three different lemon ingredients delivers the right balance of flavor and depth that makes this cake so scrumptious. Beat in the lemon zest, lemon juice and vanilla. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder.
So that is going to wrap this up with this exceptional food zesty lemon loaf recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
